Food Allergy: Adverse Reactions to Foods and Food Additives, Fourth Edition

Applying a scientific approach this unique book covers both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself asthe comprehensive reference for those treating patients with food allergy or suspected allergy. The book has been thoroughly revised and updated presenting new chapters devoted to food biotechnology and genetic engineering, seafood toxins, future approaches to therapy and hidden food allergens. Food Allergy, fourth edition, is divided into five sections featuring key concept boxes for each chapter. Displayed in a logical manner the book is a practical, readable reference for use in the hospital or private practice setting.Content: Chapter 1 Mucosal Immunity (pages 1–14): Shradha Agarwal and Lloyd MayerChapter 2 The Immunological Basis of IgE?Mediated Reactions (pages 15–28): Gernot Sellge and Stephan C. BischoffChapter 3 The Immunologic Basis of Non?IgE?Mediated Reactions (pages 29–42): Ashraf Uzzaman and Hirsh D. KomarowChapter 4 Food Allergens: Molecular and Immunological Characteristics (pages 43–61): Heimo Breiteneder and E.N. Clare MillsChapter 5 Biotechnology and Genetic Engineering (pages 62–81): Gary A. Bannon, James D. Astwood, Raymond C. Dobert and Roy L. FuchsChapter 6 Food Allergen Thresholds of Reactivity (pages 82–89): Steve L. Taylor and Jonathan O'B. HourihaneChapter 7 Development of Immunological Tolerance to Food Antigens (pages 90–98): Bengt BjorkstenChapter 8 The Spectrum of Allergic Reactions to Foods (pages 99–109): Stacie M. Jones and A. Wesley BurksChapter 9 Eczema and Food Hypersensitivity (pages 110–123): David M. Fleischer and Donald Y. M. LeungChapter 10 Other IgE? and Non?IgE?Mediated Reactions of the Skin (pages 124–132): Carsten Bindslev?Jensen and Morten OsterballeChapter 11 Oral Allergy Syndrome (pages 133–143): Julie WangChapter 12 The Respiratory Tract and Food Hypersensitivity (pages 144–156): Philippe A. Eigenmann and John M. JamesChapter 13 Anaphylaxis and Food Allergy (pages 157–170): Hugh A. SampsonChapter 14 Infantile Colic and Food Allergy (pages 171–181): Ralf G. Heine, David J. Hill and Clifford S. HoskingChapter 15 Eosinophilic Esophagitis, Gastroenteritis, and Colitis (pages 182–194): James P. Franciosi, Jonathan E. Markowitz and Chris A. LiacourasChapter 16 Food Protein?Induced Enterocolitis and Enteropathies (pages 195–210): Anna Nowak?WegrzynChapter 17 Gluten?Sensitive Enteropathy (pages 211–222): Alberto Rubio?Tapia and Joseph A. MurrayChapter 18 Occupational Reactions to Food Allergens (pages 223–250): Maxcie Sikora, Andre Cartier, Matthew Aresery, Laurianne Wild and Samuel B. LehrerChapter 19 In Vitro Diagnostic Methods in the Evaluation of Food Hypersensitivity (pages 251–266): Staffan Ahlstedt, Lars Soderstrom and Anita KoberChapter 20 In Vivo Diagnosis: Skin Testing and Challenge Procedures (pages 267–277): Scott H. SichererChapter 21 IgE Tests: In Vitro Diagnosis (pages 278–284): Kirsten BeyerChapter 22 Atopy Patch Testing (pages 285–289): Bodo NiggemannChapter 23 Elimination Diets and Oral Food Challenges (pages 290–297): Scott H. SichererChapter 24 General Approach to Diagnosis: IgE? and Non?IgE?Mediated Reactions (pages 298–309): S. Allan Bock and Hugh A. SampsonChapter 25 Hidden and Cross?Reacting Food Allergens (pages 310–322): Scott H. SichererChapter 26 Controversial Practices and Unproven Methods in Allergy (pages 323–331): Jennifer A. Namazy and Ronald A. SimonChapter 27 Asthma and Food Additives (pages 333–339): Robert K. Bush and Michelle M. MontalbanoChapter 28 Urticaria, Angioedema, and Anaphylaxis Provoked by Food and Drug Additives (pages 340–352): John V. Bosso and Ronald A. SimonChapter 29 Sulfites (pages 353–368): Steve L. Taylor, Robert K. Bush and Julie A. NordleeChapter 30 Monosodium Glutamate (pages 369–376): Katharine M. WoessnerChapter 31 Tartrazine, Azo, and Non?Azo Dyes (pages 377–385): Donald D. StevensonChapter 32 Adverse Reactions to the Antioxidants Butylated Hydroxyanisole and Butylated Hydroxytoluene (pages 386–393): Richard W. WeberChapter 33 Adverse Reactions to Benzoates and Parabens (pages 394–402): John M. Fahrenholz and Keegan M. SmithChapter 34 Food Colorings and Flavors (pages 403–428): Matthew Greenhawt and James L. BaldwinChapter 35 Pharmacologic Food Reactions (pages 429–442): Robert W. Keeton, James L. Baldwin and Andrew M. SingerChapter 36 The Management of Food Allergy (pages 443–460): Anne Munoz?Furlong and Hugh A. SampsonChapter 37 The Natural History of Food Allergy (pages 461–469): Robert A. WoodChapter 38 Prevention of Food Allergy (pages 470–481): Gideon Lack and George Du ToitChapter 39 Diets and Nutrition (pages 482–497): Marion GroetchChapter 40 Food Toxicology (pages 498–507): Steve L. TaylorChapter 41 Seafood Toxins (pages 508–530): Soheil Chegini and Dean D. MetcalfeChapter 42 Neurological Reactions to Foods and Food Additives (pages 531–542): Richard W. WeberChapter 43 Experimental Approaches to the Study of Food Allergy (pages 543–553): M. Cecilia BerinChapter 44 Food Allergy: Psychological Considerations (pages 554–562): Lourdes B. de Asis and Ronald A. SimonChapter 45 Foods and Rheumatological Diseases (pages 563–574): Lisa K. Stamp and Leslie G. ClelandChapter 46 Therapeutic Approaches Under Development (pages 575–583): Miae Oh, Hugh A. Sampson and Xiu?Min LiChapter 47 Food?Dependent Exercise? and Pressure?Induced Syndromes (pages 584–595): Adam N. Williams and Ronald A. Ronald A. Simon Simon